How do you guys start a cook?
- Thread starter fordman
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I turn it on high for about 60 seconds, then down to where I know 225 is. In less than 15 min, I'm setting at 225 with a nice TBS.
This is my check list for todays smoke :
Smoker lit and warming up check
Meat rubbed and waiting check
Spray / mop ingredients check
Beer ( plural
Looked like this :
This is my check list for todays smoke :
Smoker lit and warming up check
Meat rubbed and waiting check
Spray / mop ingredients check
Beer ( plural
Looked like this :
Edit to add : this pic will be part of a new post when I get done tomarrow
This is my check list for todays smoke :
Smoker lit and warming up : check
Meat rubbed and waiting : check
Spray / mop ingredients : check
Beer ( plural
Looked like this :
Edit to add : this pic will be part of a new post when I get done tomarrow
WD
I am slipless; but since you mentioned it, I do have to say, in the Iowa gathering pictures I did notice you have panty line. Have you ever considered wearing No-Nonsense liners !!!
I am slipless; but since you mentioned it, I do have to say, in the Iowa gathering pictures I did notice you have panty line. Have you ever considered wearing No-Nonsense liners !!!
- Jul 27, 2008
- 126
- 11
well today tried to get temps dailed in for smoke tomarrow. I can get my temps around 225 to 250 easy with the added valve mod but when I get to the 225 range my wood stops smoking or just have to look real hard to see it any ideas? This smoking thing is getting frustating.
?????? not being a smart *** here, but you DO know what wood smoke smells like, correct?
you have the gourmet right?......you using a chip pan?, chips, chunks?
or maybe the wood is just used up........and you need to add more.........you do realize, you have to add wood as the smoke goes along don't you?????
you have the gourmet right?......you using a chip pan?, chips, chunks?
or maybe the wood is just used up........and you need to add more.........you do realize, you have to add wood as the smoke goes along don't you?????
you mentioned once before, bout hooking up with Mark (daboys) to watch him smoke........you mite want to try that, or if you live close to me, come watch me smoke, or even eric.......(earache-my-eye)
i only use chunks, tho sometimes, if they get to large, i split em up some.......chips burn up to fast for me............
I use both, ifin all I got is chips, then chips it is, ifin I got both, I'll mix some chips in with the chunks, chunks will burn longer then chips, but chips will get goin quicker. That smoke towards the end is gonna be nigh onta invisible, ifin ya open the door, yall will see just a hint a the smoke. Besure ta shake yer pan ever now an again ta keep the wood in good contact with the pan.
Allright...it's been a sore test of my restraint. This thread has been in my face for a couple days.
WITH A MATCH!
WITH A MATCH!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 51
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
